Can you tell me how to get to Chef Street?

It’s a new year and there are so many things to eat and explore and celebrate. One of the first events of 2016 that I am looking forward to attending is the Macy’s Chef Street grand opening on Thursday January 21st at 6pM.

Macy’s Chef Street is an array of pop-up restaurants located in the Lower Level of Macy’s. Its food court style of dining and has new concepts for food trucks owned by Macy’s Culinary Council Chefs including the amazing Michelle Bernstein, Takashi Yagihashi, and Marc Forgione.

Chefs Takashi Yagihashi & Marc Forgione will be there on Thursday to kick off the grand opening with complimentary samples, cocktails, party favors, music and photo ops. Celebrate with Macy’s, and bring your appetite. I’ll be there to and hope you can join me! I love the idea of this food court style dining so that delicious food can be made accessible ton so many at a place so many people visit.


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Here are all the delicious details:

WHAT: Grand opening of Chef Street

WHO: Chefs Marc Forgone, Takashi Yagihashi, ME & YOU! Seriously- let’s hang out.

WHEN:  Thursday, January 21, 2016 at 6:00 PM

WHERE: Macy’s Herald Square- 151 West 34th Street (at Macy’s Chef Street in One Below)

WHY: Food + fun + FREE = that’s why!


For more information on this event head here

This post is sponsored by Everywhere Agency; however, all thoughts and opinions expressed are my own and I’m genuinely excited to be attending and covering this event!



Joy To The Whisky

Blood, sweat, and tears will take you there – but the joy will take you further. A powerful concept and new campaign from Johnnie Walker that recently launched, showing us that achieving joy is easier than one may think.

Earlier this month, notable names from entertainment, sports, and business met at The Explorer’s Club in NYC and shared their favorite stories of how joy has fueled their personal success and progress during a unique panel discussion hosted by Johnnie Walker. The panel included Michael Strahan, pro football Hall of Famer and Live! With Kelly and Michael co-host, Doug Ellin, screenwriter and creator of the HBO television series and feature film Entourage, Eva Håkansson, inventor and world’s fastest female motorcyclist, and Dr. Matt Killingsworth, leading psychologist and happiness expert.

Panelists revealed personal anecdotes and proven research about how happiness makes success more likely, and celebrated Johnnie Walker’s “Joy Will Take You Further” global campaign launch.



 PHOTO CREDIT: Getty, Craig Barritt

Dr. Matt Killingsworth shared: “When a lot of us climb that ladder to success, what we find at the end is another ladder. Happiness isn’t just an outcome. It can actually be an input and there’s a large and growing body of evidence that the happier you are, the more likely you are to be successful in the first place.”

The Joy Will Take You Further event also saw the premiere of a new experiment developed in partnership with Dr. Killingsworth called “Can Joy Improve Performance?” which showed how golfers could boost the accuracy of their shots when positively rather than negatively primed by their coach. The results? 100% of participants showed increased accuracy when positively primed, the accuracy increasing by 45% on average.  Check out the video here.

Michael Strahan championed the impact that happiness has had on his progress: If your starting point is happiness, there is no limit to what you can achieve. The turning point in my career was adopting a more positive outlook and reconnecting with the enjoyment of genuinely ‘playing’ the game. Making that decision gave me a new impetus and new energy.”

Eva Håkansson, focused on how failure or setbacks can push you ahead: “The path to success is never straight. It never has been it never will be. But you have to realize if you don’t make any mistakes, if you never fall you’re probably not doing anything at all. You’re certainly not doing anything new and you’re certainly not doing anything creative. But out of every mistake you make you learn something which is satisfying in itself.”

Doug Ellin referenced an early, negative experience on one of his sets. He recalls “I didn’t feel a real passion for it or a real love for it and going to set every day was a real chore. When you find something like Entourage that’s really great it’s a whole different experience.”




The gang’s all here: cocktails created using the many amazing labels from Johnnie Walker


One of my favorite cocktails from the night was the Johnnie Walker Select Casks Old Fashioned:

Johnnie Walker Select Casks - Rye Cask Finish Old Fashioned

 PHOTO CREDIT: Getty, Craig Barritt


1.5 oz Johnnie Walker™ Select Casks – Rye Cask Finish

2 dashes Angostura Bitters

1 sugar cube

1 orange Twist


  1. Place sugar cube in a rocks glass and soak with a few dashes of Angostura Bitters
  2. Using a muddler, press down the sugar cube and dissolve in the bitters
  3. Pour Johnnie Walker Select Casks – Rye Cask Finish into the glass with ice.
  4. Garnish with an orange twist


Keep walking The Joy will take you further

Joy will take you further: Keep Walking



The Explorers Club

Standing in the doorway where so many great explorers stood we must keep walking to pursue adventure and joy of the journey!



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Scotch. Adventure. Joy. More scotch. All these things found at The Explorers Club.



Follow along on the adventure and create your joy:  #joynomics #JoyWillTakeYouFurther

Fall Into National Vodka Day

Things to be happy about this week:
Fall is in full effect now that October is here with crisp weather {and cocktails}
Sunday is National Vodka Day -YAY! The perfect reason to celebrate both? This fall-inspired Moscow Mule using Smirnoff vodka!

Now before you get drinking, here’s a little drinking history about the delicious drink the Moscow Mule.

It all began, in 1941 as John Martin of Heubelin (now the Smirnoff Co.) searched for the right mixer that would give vodka a chance to stand out in a whiskey and bourbon dominated industry. That’s when he met a man with a ginger beer brand with similar challenges.

Together, they found a delicious combination of Smirnoff vodka, ginger beer and a spritz of lime and dubbed it the Moscow Mule. Soon popularity spread and by 1943 the Moscow Mule was one of the most popular cocktails nationwide opening up the chance for bartenders to experiment with other vodka cocktails and creations.


Fall Fun Mule
2 ounces apple cinnamon vodka (use the infused recipe below using Smirnoff vodka)
6 ounces of ginger beer
Splash of ginger syrup (I love Lieber & Co.)
3 ounces of apple cider
Squeeze of fresh orange juice
Diced and cubed apples to garnish
Crushed ice
Moscow Mule mug

To make:
In your Moscow Mule mug: add the vodka, ginger beer, ginger syrup, apple cider, orange juice, and apple cubes. Crush ice.
Foodie Finder Tip: I love this Lewis bag from Cocktail Kingdom – you can put the ice in the canvas bag, and use the mallet to crush ice easily and mess-free.
Add the crushed ice to your mug, stir, sip, put on a cozy sweater and enjoy!


Apple Cinnamon Vodka
1/2 bottle of Smirnoff Vodka
2 apples cored & cubed
2 cinnamon sticks
Quart-size Mason jar
Add the apples, vodka, and cinnamon sticks to the mason jar and top with vodka. Seal the lid, and let sit in a cool dark place for 2 days. When ready to use or serve, strain out the marinated fruit and cinnamon sticks, then strain the vodka through a cheese cloth before returning to the jar and mixing into your cocktails.

Summer solstice cocktails

June 21st is the official start of summer and the longest day of the year. Hello, summer solstice! See ya, winter! How should you celebrate the start of a new season and the additional hours of daylight, warmth and happiness? With cocktails! Reyka Vodka is small batch and crafted in Iceland where summer solstice is pretty much their biggest party of the year. Now that winter is a distant memory, I think we deserve to celebrate with a cocktail {or four} with these tasty, seasonal recipes by Trevor Schneider.



Clear Bloody Mary

6 parts clear tomato juice

2 parts Reyka vodka

2 bar spoons sriracha

2 bar spoons lemon juice

2 bar spoons soy sauce

1 bar spoon apple vinegar

All mixed in shaker with ice and then strained over celery granité.


2 cups celery juice mixed with 2/3 cup sugar syrup, freeze.






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1 part ginger syrup

1 part lime juice

1 1/2 parts Reyka vodka

Shake and put into a long drink glass over lots of ice. Garnish with lime zest and topped with white ale.










unnamed-3Smokey Bay

1 part smoked Reyka vodka

1 part Birkir {grain spirit infused with birch}

1 part fresh lemon juice

1 part sugar syrup

3 dashes bitters

1/2 egg white

Shake ingredients only, and then shake with ice. Strain over big block of ice and top with dried and powdered seaweed.








1 ½ parts Reyka Vodka

2 black cherries, each cut in half

1/2 nectarine in slices

1/2 parts lemon

1/2 parts elderflower essence

Blend Reyka Vodka, berries, fruit and lemon juice and let stand for 2 hours before serving. Strain and shake with elderflower essence. Fill up a long drink glass with the same berries and fruits, and pour in the drink. Top with elderflower cordial.





If you want to head out on the town to get your summer solstice on, these places are serving Reyka drinks this weekend!

Butter & Scotch (818 Franklyn Ave, Brooklyn, NY 11225) will be featuring the Moscow Summer Float with Reyka Vodka, Q Ginger Beer, Strawberry Ice Cream, and Lime


Tuffet (286 Graham Ave, Brooklyn, NY 11211)  will be featuring 5 different Sangrias with Reyka for $5 each, all day Sunday(Pina Colada, Rosemary Rose, Ginger Peach, Chili Mango, and Cucumber Pear)


Nitehawk Cinema (136 Metropolitan Ave, Brooklyn, NY 11249) will be featuring a cocktail called The Longest Day with Reyka, Watermelon, Mint/Jalapeno Shrub, Lime



Fun fact: Skål is Norwegian for CHEERS! So, happy summer and Skål! May your cocktails be as strong as the sun and may your summer be nothing but fun!!

Good wine helping good dogs

If a dog is a man’s best friend, then a good bottle of wine is a close second.

Chateau La Paws is a new wine brand that benefits North Shore Animal League and helps homeless dogs find owners and homes, while bringing awareness to no-kill shelter organizations. Each bottle features a different, adorable and adoptable shelter dog from North Shore Animal League.

To support this cause and bring awareness to Chateau La Paws and North Shore Animal League, here are three cocktails that will make you the top dog.


unnamed-1 Spritz Tzu
 3 oz Chateau La Paws Chardonnay
1 oz Elderflower Liqueur
2 oz Club Soda
Lemon Twist














 New Yorkie Sour
 2 oz Bulleit Rye
¾ oz Lemon Juice
¾ oz Organic Syrup
Float of Chateau La Paws Red Blend













 Cobbler Spaniel
 3 oz Pinot Noir
½ oz Lemon Juice
½ oz Orange Juice
1 oz Fig Syrup
Muddled Mixed Berries
Top of Club Soda












Psssst….Woof woof! It’s us! The totally adorable dogs at NSAL! Want to find out more information? Or donate? Or, more importantly, adopt us and/or drink some wine? Check us out here:


Drink Me I’m Irish


Green beer is great, but so is this beer & bourbon cocktail that will make you extra lucky on this St. Patrick’s day and all year round.


Wilde Oscar

  • 1 oz. Guinness Extra Stout
  • 1.5 oz. Bulleit Bourbon
  • .5 oz. Rich Simple Syrup
  • Dash of Botanical Bitters

Stir all ingredients in an ice filled mixing glass. Strain cocktail over a large ice cube. This cocktail is also delicious when made with the signature Guinness Draught. Garnish with a large orange peel and maraschino cherry.


Fun fact: Hooley is the Irish word for party! Check out more recipes, fun and shennangins at

This Little Piggy Went To Cochon

New York City turned into New Porc City this past weekend with the return of Cochon 555. This annual event celebrates family farms, heritage breed pigs and the talented, emerging chef community. Five NYC chefs competed to be this year’s “Price of Porc”: Mike Santoro of Andaz 5th Avenue (event host), Francis Derby of The Cannibal, Andy Yang and Pichet Ong of Sachi, Anthony Sasso of Casa Mono y Bar Jamon, and Hooni Kim of Danji

Each chef prepared up to six dishes that utilized the whole hog. Here’s the delicious dish and pictures from the event.


A strong start to the event:Boulevardier beverages from Whistle Pig Rye.


Cotechino McMuffins from Francis Derby of The Cannibal.


Cochon cutie: Whole hog porchetta from chefs Janine Booth & Jeff McInnis from Root & Bone.


Sweet dreams are made of this giant can of Luxardo cherries that accompanied the make your own Manhattan bar.


Chef Hooni Kim of Danji serving his roast duck & bbq pork fried rice.

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Carolina-style whole hog porchetta on the best bite of biscuit in town, from chefs Janine Booth & Jeff McInnis.


Sunday Bloody Mary Sunday: chef Francis Derby’s meaty libation was the perfect pair to the rest of his food.

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Porchetta perfection from chefs Janine Booth & Jeff McInnis.


The perfect Manhattan in Manhattan includes mason jars, meat, Luxardo cherries, Hirsch & LOTS of ice.

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Pickle party to accompany the whole hog porchetta.


Korean trotters with cabbage salad and radish kimchi from chef Hooni Kim.


Cured meat cure-all: Bison salami from Creminelli.

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Pop-up butcher shop with Erika Nakamura of The Breslin.


Any way you slice it: 18-month-aged Prosciutto di Parma from Parma Ham.

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Spicy Gochujang pork belly on brioche bun from chef Hooni Kim.

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Up close & personal with chef Francis Derby’s pork rind chilaquiles.

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Everyone’s official spirit animal {literally} of Cochon 555.

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In your face: Twice-Cooked Lion’s Head of Pork Face soup from Andy Yang and Pichet Ong of Sachi.

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Home team representing with chef Mike Santoro’s black lardo biscuit/confit best end, heirloom corn arepa/wood grilled belly.

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The man of the night & winner of Cochon 555, chef Francis Derby plating up his pork rind chilaquiles.

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Mind-blown moment. Breakfast sausage & breakfast sausage: soft scrambled egg sausage & maple whisky sausage from chef Francis Derby.

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The only way to be greeted at Cochon 555.

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Brooklyn Oyster Party brings the party wherever they go.

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Make it rain {black truffles} with chef Mark Ladner’s dish using Creekstone black angus beef.


Tartar time: Creekstone Farms black angus beef with shaved black truffle from chef Mark Ladner of Del Posto.


That’s all, folks! For more information on Cochon 555, and to track the tour as it heads across the country, go here